| Total: | 1 hr 10 min |
| Prep: | 40 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 steamed lobster (1 1/2 pound)
- 4 tablespoons unsalted butter
- 6 scallions, finely chopped
- 1/4 cup white wine
- 1 1/2 tablespoons flour
- 1/4 cup heavy cream
- Pinch cayenne pepper
- Salt and freshly ground pepper, to taste
- 8 boneless chicken breast halves (about 3 pounds) with or without skin
- Olive oil, for glazing
Instructions
- Preheat oven to 350 degrees F. Position rack in center.
- Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside
- Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
- Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
- Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
- Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 398 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 53 g |
| Cholesterol | 258 mg |
| Sodium | 683 mg |
Reviews
Loved by my family every time I make it. I also substitute crab instead of lobster and it’s still delicious.
I made this Saturday night for a Christmas gourmet dinner with 3 other couples. I put the chicken together in the morning and put in the refrigerator until ready to cook. I made extra sauce to put under the chicken roll for presentation. It was easy to prepare, and was delicious. This is definitely a recipe that I will make again. I used Langoustine (not sure how to spell) lobster meat that I found in the frozen food area at Costco. There was no hassle with cooking lobster tails and getting the meat out of them. I would definitely recommend this recipe. Linda
Amazing! I have made it with crab meat and it is also amazing!
I loved this recipe. The store was out of lobster so I used snow crab and it was still very delicious.
Having about 20 oz. of lobster meat left over from a dinner out,(I had no idea how MUCH 27oz. was),I was at a loss on what to do to not waste my leftover (expensive)lobster. I found this recipe and immediately headed for the store. Not only was it DELICIOUS in this recipe, but the lobster “filling” was great the next night on buttered linguine!!
This has to be one of the better dishes I have cooked. It is great!!